Sweet and savoury recipes que vale la pena

Main menu

Post navigation

Tiramisu

One of Fabio’s favorite desserts is Tiramisu, and so this year for Fabio’s birthday cake I decided to make this Cake version of a Tiramisu for him. The design is based on a cake I saw on the Williams Sonoma website which seemed to use a sponge cake in the place of the traditional savoiardi layer.

Using a sponge cake instead of the lady fingers provided both a stable base to hold up the layers of Rum infused Marscapone cream as well as hold up to a generous brushing of Espresso and rum as it was assembled.

The recipe for the sponge cake portion is adapted from the cookbook Tartine (the pastry focussed companion book to Tartine Bread which I have written about previously) and the filling I adapted from a recipe my aunt shared with me from America’s test kitchen. the Original recipe makes the perfect classic tiramisu and as a result is the only recipe I can imagine using when attempting this dessert.

Feel free to play around with the proportion and type of alcohol used. As it is written, this will make a boozy dessert (as it should be), but you can scale back on the rum, or use a milder liqueuer like Kahlua instead if that suits you. We have used a combination of dark rum and Kahlua in the past when making the regular Tiramisu with great success.

Using a small saucepan, filled with a couple inches of water, place over medium heat and bring to a simmer / En una olla pequeña colocar algunas pulgadas de agua y poner a fuego lento hasta que empieze a hervir.

Lock the mixing bowl into the stand mixer and whisk on medium high speed until the batter is pale yellow, has tripled in volume. When you life the whisk out of the mixture, the batter should fall in a wide ribbon that falls back on itself and dissolves slowly into the rest of the batter (This will take about 5 minutes) / Colocar la mezcla a una batidora de pie, en velocidad media alta empieza a batir la mezcla hasta que este de color pálido amarillo y el volumen de la mezcla haya crecido. Esto tardará como 5 minutos .

Fold the flour mixture into the batter in three additions, make sure to use the spatula to mix all the way to the bottom of the bowl, as this is where the flour will fall to / Colocar la mezcla de harina gentilmente mezclando bien hasta que todo este incorporado.

Remove a spoon full of the batter to a small bowl and whisk in the warm melted butter, then add the batter/butter back to the rest and fold to incorporate / Colocar una cucharada de la mezcla en un recipiente pequeño y agregar la mantequilla derretida y mezlcar, luego incorporar esto a la mezcla.

Sift an even layer of cocoa over the marscapone cream and top with the other half of the cake (cut side down – the bottom of the baked cake should now be the top) / Colocar la cocoa (colada) encima de la crema de masrcapone y agregar la otra mitad de la torta o pastel.